Poulet Parisienne

6 bone-in chicken breast halves, with skin

1 (10.75 ounce) can condensed cream of mushroom soup

1 (4.5 ounce) can mushrooms, with liquid

1 cup sour cream

½ cup cooking sherry

1 tablespoon paprika

Preheat oven to 350 degrees F (175 degrees C).

Place chicken breasts skin-side up in an 11x17 inch baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream, and sherry. Mix well and pour mixture over chicken. Sprinkle with paprika.

Bake at 350 degrees F (175 degrees C) for about 1 1/4 hours, or until chicken is cooked through and tender, and juices run clear.